According to the season here is a delicious autumn potato cake (without meet). The preparation takes about 1 hour. This potato cake is just simply delicious!

Autumn potato cake

For a tarte mold (20x30 cm):

300 g flour

salt

1 egg

150 g cold butter

For the topping:

500 g potatoes (mostly waxy)

500 g of Brussels sprouts

250 g mushrooms

1 1/2 tablespoon butter

250 g créme fraîche (sour cream)

3-4 tablespoons mustard

2 eggs

1 tablespoon chopped parsley

Pepper

Grated nutmeg

100 g grated cheese (for example, Emmenthal cheese)

Furthermore ... flour for work

Butter for the mold

Flour, 1/4 tsp. salt, egg and butter crumble dough into cubes and form it into a ball. Wrap it in foil and keep it cool for 1 hour.

Meanwhile, refine potatoes in boiling water for about 25 minutes. Quentch potatos, peel them, leave to cool and cut into slices. Brush brussels sprouts. Larger florets cut into halves. Simmer in lightly salted water for about 5 minutes. Quenching and drain.Clean mushrooms and slice. Sauté with one tablespoon butter. The crème fraîche (sour cream) mix with mustard, eggs, parsley and season with salt, pepper and nutmeg. Heat oven to 392° F. Grease tart mold.Roll out dough on floured surface (1/2 cm) . Line mold with it. Top with potatoes, mushrooms and Brussels sprouts. Pour in custard and sprinkle with cheese.